Sheet Pan Cinnamon Pear Whole Grain Pancakes
Why flip tons of pancakes when you bake once and have breakfast all week? Delicious whole grain pancakes sweetened with dates and topped with cinnamon/clove pears and toasted pecans. Kid friendly, healthy, and easy!
Equipment
- Blender
- Parchment Paper Lined Sheet Pan (approximately 14 x 9)
Ingredients
- 3 cups oat milk (I like to use unsweetened vanilla for this recipe, can substitute non-dairy milk of choice)
- 1 small orange or tangerine zested and juiced
- 8 Medjool dates, pitted
- 1 tbsp apple cider vinegar
- 2 cups old fashioned oats (use gluten free if desired)
- 1/2 cup millet
- 1/2 cup wheat berries (substitute with millet if gluten sensitive)
- 1 banana
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground cloves
Spiced Pears
- 4 pears, chopped
- 1 tbsp maple syrup (more for serving if desired)
- 1 tsp cinnamon
Topping
- 1/2 cup toasted pecans
- maple syrup
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (mine is approximately 16 inch).
- Combine oat milk, orange juice and zest, dates and vinegar to a large measuring cup and let sit 5 minutes.
- Process oats, millet, and wheat berries in a blender until you have a flour like consistency.
- Add milk mixture, baking soda, salt, 2 tsp cinnamon, cloves, and banana to the blender with the whole grain flour.
- In a separate bowl combine 1 tsp cinnamon, chopped pears, and 1 maple syrup. Toss to coat pears.
- Pour batter into lined baking sheet. Top with pear mixture.
- Oven temperatures can vary, so I like to start checking these at 30 minutes. Bake at 425 degrees for approximately 40 minutes until cake tester comes out clean. Allow to cool for 5-10 minutes before cutting.
Serving Suggestions
- We like to serve our sheet pan pancake slices topped with toasted pecans, a drizzle of maple syrup or vegan caramel sauce, and fresh fruit. To reheat or for crispier texture toast pancake slices in air fryer or toaster before topping and serving.